Braided Egg Bread

Directions

1. 1
   Proof yeast and 1/2 cup warm water in a large mixing bowl.
2. 2
   Combine hot milk, sugar, butter, salt, and 1/2 cup water in a medium bowl. Cool to 110 degrees.
3. 3
   In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook). Place in a large glass or plastic bowl lightly greased. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.
4. 4
   Punch down, cover, and let rise again until double, approximately 30 minutes.
5. 5
   Punch again, and form into three parts. Form each part into a 20-inch roll. Braid rolls on a large, greased cookie sheet. Cover and let rise until doubled.
6. 6
   Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 350 degree F (175 degrees C) oven for about 55 minutes until nicely browned. May be made into two regular sized loaves. Reduce baking time slightly.